Cure perch: In a medium bowl or
container, combine salt, garlic, herbes de
Provence, Aleppo pepper, fennel seeds,
and bay leaves. Add perch fillets and
make sure they are evenly coated with
the cure mixture. Refrigerate for 2 hours.

Rinse perch and pat dry. Return perch
to clean bowl and add enough oil just to
cover. Refrigerate for at least 2 hours up
to 2 days.

Make romesco sauce: Preheat oven
to medium-heat broil with rack in top
position. On a rimmed baking sheet or
baking pan, toss together all ingredients
except almonds and sherry vinegar and
spread into one layer. Broil for about 5
minutes and then stir. Broil another 3–4
minutes until vegetables are soft and
charred in places. Cool on a rack in pan
for about 10 minutes. Scrape vegetable
mixture into a blender or food processor.

Add toasted almonds and sherry vinegar
and blend until smooth. Taste and add
salt as desired. Can be kept, refrigerated,
for several days.

To cook fish and serve: Prepare
a tray of toasted baguette rounds and
spread each with a little romesco sauce.

Set a large heavy-bottomed, nonstick
frying pan, ideally cast iron, over medium heat. Using tongs, pull perch from oil
and cook, in batches if necessary, about
1–2 minutes per side until golden and
cooked through. Place one half of each
fillet pair on a prepared baguette slice
and top with an herb sprig. Serve while
warm. Makes about 30 appetizers, or
about 4 meal-size sandwiches. A